Masters Theses


Shya Ling Hu

Date of Award


Degree Type


Degree Name

Master of Science


Food Science and Technology

Major Professor

Hugh O. Jaynes

Committee Members

B. J. Demott, S. L. Melton


The purpose of this study was to compare two ultraviolet spectro-photometric methods for the determination of milk proteins; the dif-ference in absorbance at 215 and 225 nm, and the absorbance at 280 nm. Seven purified milk proteins were dried to constant weight under vacuum, dissolved, and diluted to five concentration levels in 0.9% NaCl, phosphate buffer and sodium dodecyl sulfate buffer. Duplicate concen-tration series were measured spectrophotometrically and the results were analyzed by regression. From the absorbances for the series of seven proteins studied, the 215-225 nm measurements were from 2 to 16 times as sensitive as those at 280 nm. For both methods, precision was about 5%, and the accuracy was around 5% also. When the same protein was measured in different solvents at 215-225 nm, the absorbances among different solu-tions of the same protein showed a slightly significant difference. The error for estimating different proteins by using one standard at 215-225 nm was less than at 280 nm, but the error was too large to make that technique practical.

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